Satay Tofu Salad Bowl
with Peanut Dressing & Chilli
- Soy
- Gluten
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
- Almond
- Brazil nut
- Cashew
- Milk
- Soy
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
A peanutty tofu bowl is just what the doctor ordered! This one is nothing short of nutty, with a peanut butter-based dressing and a sprinkling of crushed peanuts, trust us when we say, you'll be going nuts for more! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
Ā½
lemon
1
cucumber
Ā½
Long Chilli (Optional)
1 packet
firm tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 sachet
satay seasoning
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
sweet chilli sauce
1 packet
shredded cabbage mix
1 packet
mixed salad leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten, Wheat;)
Ā¼ cup
boiling water
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
Utensils
Cooking Steps
ā¢ Boil the kettle. ā¢ Slice lemon into wedges. ā¢ Thinly slice cucumber into half-moons. ā¢ Thinly slice long chilli (if using). ā¢ Pat dry firm tofu dry, then cut into 2cm chunks. ā¢ In a medium bowl, combine the plain flour, satay seasoning and tofu.
ā¢ To a large bowl, add peanut butter and the boiling water (1/4 cup for 2P / 1/2 cup for 4P) and whisk until smooth. ā¢ Add sweet chilli sauce, soy sauce mix, a good squeeze of lemon juice and a drizzle of olive oil. Whisk to combine and set aside.
ā¢ In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. ā¢ When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. Season with a good pinch of salt and pepper
ā¢ To the peanut dressing, add shredded cabbage mix, mixed salad leaves and cucumber. Season to taste. ā¢ Divide salad between bowls, then top with satay tofu. ā¢ Sprinkle with crushed peanuts and chilli to serve. Enjoy
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the nutty flavour, though some found the tofu bland. The peanut dressing was a hit, with several wanting to use it on other dishes.
- Ease of prep:Ā First-time tofu cooks found it approachable, but some struggled to achieve crispy, flavourful results when pan-frying.
- Suggestions:Ā Try baking the tofu for better results. Double the seasoning and sauce if using extra tofu, and consider adding more peanut butter to boost flavour.
- [Texture]:Ā Customers appreciated the fresh crunch of the salad and the crispy coating on the tofu when cooked well.
